Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

European consumers' readiness to adopt insects as food. A review

(2019) Simone Mancini et al.   FOOD RESEARCH INTERNATIONAL

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Appetite and Protein Intake Strata of Older Adults in the European Union: Socio-Demographic and Health Characteristics, Diet-Related and Physical Activity Behaviours

(2019) Yung Hung et al.   Nutrients

Prospective associations of poor diet quality with long-term incidence of protein-energy malnutrition in community-dwelling older adults: the Health, Aging, and Body Composition (Health ABC) Study

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Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

(2018) Neil Stephens et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults

(2018) Marta Lonnie et al.   Nutrients

The next protein transition

(2018) Harry Aiking et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An examination of food neophobia in older adults

(2018) Victoria D. Soucier et al.   FOOD QUALITY AND PREFERENCE

Healthy, sustainable and plant-based eating: Perceived (mis)match and involvement-based consumer segments as targets for future policy

(2017) Ellen J. Van Loo et al.   FOOD POLICY

Systematic review of greenhouse gas emissions for different fresh food categories

(2017) Stephen Clune et al.   JOURNAL OF CLEANER PRODUCTION

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

(2017) Anneli Ritala et al.   Frontiers in Microbiology

Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet

(2016) Jennie I. Macdiarmid et al.   APPETITE

Meeting future food demand with current agricultural resources

(2016) Kyle F. Davis et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Food fussiness and food neophobia share a common etiology in early childhood

(2016) Andrea D. Smith et al.   JOURNAL OF CHILD PSYCHOLOGY AND PSYCHIATRY

Sustainable food consumption. Product choice or curtailment?

(2015) Muriel C.D. Verain et al.   APPETITE

Factors affecting food choices of older adults from high and low socioeconomic groups: a discrete choice experiment

(2015) Carlijn BM Kamphuis et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

(2015) Wim Verbeke et al.   MEAT SCIENCE

Challenges and prospects for consumer acceptance of cultured meat

(2015) Wim Verbeke et al.   Journal of Integrative Agriculture

In vitro meat production: Challenges and benefits over conventional meat production

(2015) Zuhaib Fayaz Bhat et al.   Journal of Integrative Agriculture

It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes

(2014) Louise C. den Uijl et al.   APPETITE

“Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges

(2014) Joop de Boer et al.   APPETITE

Development and Validation of Green Eating Behaviors, Stage of Change, Decisional Balance, and Self-Efficacy Scales in College Students

(2014) Kathryn E. Weller et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Barriers to climate-friendly food choices among young adults in Finland

(2013) Jaana-Piia Mäkiniemi et al.   APPETITE

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(2013) C de Morais et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group

(2013) Jürgen Bauer et al.   Journal of the American Medical Directors Association

Flemish consumer attitudes towards more sustainable food choices

(2012) Filiep Vanhonacker et al.   APPETITE

Undernutrition in older adults

(2012) J. E. Morley   FAMILY PRACTICE

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change

(2012) Terhi Latvala et al.   MEAT SCIENCE

Eating green. Consumers’ willingness to adopt ecological food consumption behaviors

(2011) Christina Tobler et al.   APPETITE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Food choice questionnaire revisited in four countries. Does it still measure the same?

(2011) Renata Januszewska et al.   APPETITE

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

Vegetarianism. A blossoming field of study

(2011) Matthew B. Ruby   APPETITE

On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

(2011) Joop de Boer et al.   ECOLOGICAL ECONOMICS

European consumers’ perceived importance of qualifying and disqualifying nutrients in food choices

(2011) Christine Hoefkens et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Intake of total, animal and plant proteins and their food sources in 10 countries in the European Prospective Investigation into Cancer and Nutrition

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A safe operating space for humanity

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